Chicken and Dumplings

Name: Chicken and Dumplings
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 2 bay leaves; 8 servings Freshly ground black pepper, for garnish; 2 Tbsps butter; 177 milliliters buttermilk; 2 carrots, diced; 2 stalks celery, diced; 1 liters chicken stock; 59 milliliters chopped chives; 8 servings Chopped chives, for garnish; 2 eggs; 59 milliliters all-purpose flour; 473 milliliters all-purpose flour; 1 head garlic, split through the equator; 2 cloves garlic, minced; 59 milliliters heavy cream; 2 Tbsps oil; 237 milliliters frozen pearl onions; 237 milliliters frozen peas; 4 to 5 black peppercorns; 1 teaspoon salt; 2 Tbsps salt; 6 sprigs thyme; 1 kilograms whole organic chicken

Chicken and Dumplings might be just the main course you are searching for. One portion of this dish contains roughly 27g of protein, 26g of fat, and a total of 513 calories. This recipe serves 8. Head to the store and pick up flour, celery, thyme, and a few other things to make it today. To use up the oil you could follow this main course with the Vegan Mango Banana Bread as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes.

Instructions

Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks.

Ingredients you will need

Whole Chicken

Stock

Water

Equipment you will use

Dutch Oven

When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces - the stock will be used for the sauce and the chicken will be folded into it.

Ingredients you will need

Meat

Sauce

Stock

Equipment you will use

Cutting Board

Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold.

Ingredients you will need

Buttermilk

Chives

Egg

Equipment you will use

Whisk

Bowl

Mix just until the dough comes together; the batter should be thick and cake-like.

Ingredients you will need

Dough

To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil.

Ingredients you will need

Butter

Sauce

Cooking Oil

Equipment you will use

Dutch Oven

Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.

Ingredients you will need

Chicken Stock

Bay Leaves

Vegetable

Carrot

Celery

Garlic

All Purpose Flour

Add frozen peas and pearl onions.

Ingredients you will need

Pearl Onion

Peas

Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Ingredients you will need

Heavy Cream

Sauce

Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded.

Ingredients you will need

Shredded Chicken